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Amble Development
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Amble Development2016-03-09 12:00:362016-03-09 12:00:36Salmon & Whiting Fish BallsSERVES 2
INGREDIENTS
- 1 large live lobster (approximately 1kg/2lb 2oz)
- 45g/1½oz butter
For the sauce
- 25g/1oz unsalted butter
- 25g/1oz plain flour
- 300ml whole milk
- splash dry sherry
- 75g/2½oz crème fraîche
- 1 tbsp Dijon mustard
- 1 red chilli, finely chopped
- 75g/2½oz gruyère cheese
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley, to serve
INSTRUCTIONS:
- Kill the lobsters by first placing them in the freezer for half an hour, then piercing each one between the eyes with a sharp knife.
- Bring a large pan of salted water to the boil. Place the lobster into the pan. Bring back to the boil and cook for 6-8 minutes.
- Remove the lobster from the water and allow to cool. When cool enough to handle use a large sharp knife to cut it in half lengthways.
- Use a spoon to scoop out all of the body meat out carefully. Crack the claws with your knife and carefully remove the flesh.
- Cut the lobster flesh into large chunks and set aside.
- For the sauce, melt the 25g butter in a pan, then stir in the flour and cook for one minute.
- Add the milk and stir over a low heat to bring slowly to the boil. Reduce the heat and simmer for ten minutes.
SOME MORE TASTY RECIPES
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2560
2560
Amble Development
http://northumberlandseafood.co.uk/wp-content/uploads/2015/06/NS_Distrested_Logo_col-300x89.png
Amble Development2016-03-09 12:00:362016-03-09 12:00:36Salmon & Whiting Fish Balls
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2560
2560
Amble Development
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Amble Development2016-01-05 15:53:042016-01-05 15:54:28Baked Whiting with French Mustard Sauce
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2560
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Amble Development
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Amble Development2016-01-05 15:42:352016-01-05 16:00:43Steamed Minted Whiting with Soured Cream
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Amble Development
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Amble Development2016-03-09 11:33:332016-03-09 11:33:33Thai Fish Cakes
